User Manual

11
9) PREVENTATIVE MAINTENANCE SCHEDULE
Please follow the cleaning section for the daily and weekly preventative maintenance schedule.
1. Use the proper tools.
When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic
scouring pads will not harm steel’s passive layer. Stainless steel pads also can be used but
the scrubbing motion must be in the direction of the manufacturers’ polishing marks.
2. Clean with the polish lines
Some stainless steel comes with visible polishing lines or “grain.” When visible lines are
present, always scrub in a motion parallel to the lines. When the grain cannot be seen, play
it safe and use a soft cloth or plastic scouring pad.
3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
While many traditional cleaners are loaded with chlorides, the industry is providing an ever-
increasing choice of non-chloride cleaners. If you are not sure of chloride content in the
cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask
your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it also
can attack stainless steel and cause pitting and rusting.
4. Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean
frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel
equipment, remember the single most likely cause of damage is chlorides in the water.
Heating cleaners that contain chlorides have a similar effect.
5. Rinse.
If chlorinated cleaners are used, wipe equipment and supplies dry immediately.
The sooner you wipe off standing water, especially when it contains cleaning agents, the
better. After wiping equipment down, allow it to air dry; oxygen helps maintain the stainless
steels passivity film.
6. Never use hydrochloric acid (muriatic acid) on stainless steel.
7. Regularly restore/passivate stainless steel.